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New World Cuisine


We are currently closed for Off Season

We will see you again in December!

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New World Cuisine


We are currently closed for Off Season

We will see you again in December!

 

Bosq 

Think modern alpine getaway, a clean space with grey washed tones and layers of rich detail to absorb. A space you come to sink into, escape and explore, with waves of intense flavors and smells, vibrant and classic music passing through the air. Innovative and inspired New World Cuisine focusing on a unique and fresh approach with flavors from the Mediterranean to China are served up. After dark, the ambiance comes from soft designer lighting and candles. Surrounded by shades of grey and light wood tones, comfortable banquets and modern Scandinavian furniture create an enchanting environment that envelops you in the world of Bosq and our surrounding mountains.
Chef C. Barclay Dodge has been in the restaurant world for over thirty years and has taken his experiences from all over the globe and created this passion-driven menu for your palate. As an Aspen native, he is excited to share his love of the kitchen with you.  
Due to our intimate size, reservations recommended for both a seat and our Famous Peking Duck!
 
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The crew


The crew


Barclay Dodge

EXECUTIVE CHEF/OWNER

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Chef C. Barclay Dodge has spent the last thirty years traveling to exotic places from North Africa, the Mediterranean, South East Asia, Central America, Australia and all over Sub-Sahara Africa. The flavors & cultures of the East have always intrigued him and he finds himself heavily delving into the markets, restaurants (white tablecloth and street food) and cooking classes whenever he travels. Working in Michelin starred restaurants in Spain and New York are also where he draws immense inspiration.

Originally from Aspen, cooking quickly became a deep love of Chef Dodge's since the restaurants were one of the few places that would employ the youth. For the last twenty-five years, he has traveled and cooked between Aspen and other parts of the country and globe. He developed a great reputation and clientele and the community is always curious as to what is next for the talented chef.

 

Rachel Koppelman

SOUS CHEF

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Rachel's culinary ambitions started at a young age and eventually brought her out of the Midwest and here to Aspen. After cooking and competing in culinary competitions in high school, she accepted a full-ride scholarship to The Culinary Institute of America. While at the CIA,  she continued to grow her passion for food while interning at Eleven Madison Park in New York City and emerging herself in the culture of a Michelin restaurant. Towards the end of her time at CIA, she traveled to Italy to study the food and wine of the southern regions, and gained a new perspective on the Italian culture itself.  

After graduating from the CIA in 2013 with her bachelors degree in Culinary Arts Management, she moved to Aspen to join the culinary team at The Little Nell. During her time at The Little Nell, she worked her way through the kitchen, eventually becoming a Sous Chef in August 2015. After more than two years at The Little Nell, it was time for new adventures and loves her Culinary team at Bosq.

 

ben chesna

MANAGER + SOMMELIER

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Ben’s journey through the service industry began in the dish pit, back east in Massachusetts. He washed dishes and worked the fry station at coastal restaurants during High School to earn gas money. His passion for the industry led him to tend bar during college.  At a local dive bar, he perfected the art of pouring shots of whiskey and topping of pitchers of beer.

Seven years ago Ben moved to Snowmass Village and began working at 8k in the Viceroy Snowmass. He started busing tables but quickly moved through the ranks of expo, cocktail server, dinner server, bartender and sommelier.

When Ben’s not skating or on the hill snowboarding, he’s studying wine, spirits and food. After passing the Introduction to the Court of Master Sommeliers in October 2015, he went on to finish top of his class in his Certified Exam in April 2016. The Advanced exam is next in his sights and he will be traveling to Dallas for the Advanced Course in April 2017.

Every off-season Ben loves to explore the culinary and viticulture scenes of the world and bring back inspiration to Aspen. Come enjoy Bosq’s wine list and ask as many questions as you can!

 

Alexis Kendall

BAR MANAGER

Bosq would like to introduce you to Alexis Kendall, but you can call her Lexi.  Lexi was raised in both Basalt, Colorado and Naples, Florida.  Lexi enjoys bombing down the Colorado Mountains on her snowboard and hiking with her dog, Bulleit Rye (yes, named from her favorite whiskey).  Lexi has a knack for remembering people’s faces, and their favorite drinks (locals and tourists alike.) For the past decade, Lexi has been concocting divine and innovative cocktails, mixed just to your liking.  She is thrilled to have joined the fantastic crew at Bosq Aspen and looks forward to spoiling you at her bar!

 

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local love


local love


Local farmers, ranchers, roasters, foragers we trust and rely on.  

We thank you from the bottom of our stomachs:

sustainable settings biodynamic ranch --- forté farms --- rock canyon coffee --- okagawa farms --- abundant life organic farm ---

twisted root farm --- brush creek micro greens --- ela family farms --- mattics orchard --- mountain poppy foods --- 

osito orchard --- thistle whistle farm --- rain crow farm